Rizogalo (Greek Rice Pudding)

Greek rice pudding is a simple, comforting, and delicious dessert. Some Greek versions make rizogalo with eggs, but this is an egg-free version.

• Preparation Time: 5 mins
• Cooking Time: 40 mins
• Total Time: 45 mins
• Calories: 176 Calories

Ingredients

• 1 teaspoon vanilla extract
• 2 cups whole milk
• 4 tablespoons white sugar
• 2 cups water
• 4 tablespoons cornstarch
• 0.25 teaspoon ground cinnamon, or more to taste
• 0.5 cup uncooked short-grain white rice

Recipe Instructions

Step 1

Bring water and rice to a boil in a saucepan. Immediately reduce the heat to medium-low and cook, uncovered and at a slow simmer, stirring occasionally, until soft and most of the water has been absorbed, about 30 minutes.

Step 2

Add 2 cups milk and sugar. Increase the heat to high and bring to a boil.

Step 3

Stir remaining 1/2 cup milk and cornstarch together in a bowl; add to boiling rice-milk mixture along with vanilla. Stir until well combined, then remove from the heat.

Step 4

Ladle into individual serving dishes and sprinkle with cinnamon. Let cool to room temperature, about 30 minutes, then refrigerate until well chilled, at least 4 hours.